Serves: 4

Prep time: 10 mins

Cook time: 45 mins

Ingredients

• 4 medium sweet potatoes
• 1 tsp olive oil
• 1 cup chopped brown onion
• 1 red capsicum, diced
• 2 garlic cloves, minced
• 1 ½ tbsp chilli powder
• 1 tsp dried oregano
• ½ tsp cumin
• 1/4 tsp  chili powder
• 1 can of black or kidney beans
• ¾ cup tomato sauce
• salt and pepper to taste
• ½ cup grated cheese
• coriander, avocado, sour cream or Greek yoghurt for garnish

Method

1. Preheat oven to 200C
2. Poke holes in sweet potatoes with a fork then place on foil-lined baking sheet.
3. Lightly coat with some olive oil and salt
4. Roast sweet potatoes in the oven for up to an hour or until you can poke a fork into the middle.
5. Heat some oil over medium-high heat.
6. Add in onion, capsicum and garlic and cook until onions soften.
7. Mix in chili powder, oregano, cumin and chili powder and stir for 1 minute.
8. Mix in beans and tomato sauce.
9. Bring to the boil, stirring occasionally
10. Reduce heat to medium-low and simmer until the sauce thickens.
11. Taste and season with salt and pepper or additional spices.
12. Once sweet potatoes are done, split them open by slicing down the middle
13. Place a large spoonful of sauce in each sweet potato then sprinkle with 2 tablespoons of cheese.
14. Place back in the oven for 5 minutes to melt the cheese
15. Top sweet potatoes with coriander, avocado and greek yogurt or sour cream to serve

Image and full recipe source: Ambitious Kitchen